Description
Look at this fabulously moist and flavorful Piña Colada Cake! Your friends will be in awe of this moreish and easy to prepare treat.
Ingredients
Units
Scale
- 1/3 cup flour
- 1/4 tsp baking powder
- Pinch of salt
- 1 egg
- 60g butter, melted
- 1/3 cup sugar
- Splash of vanilla
- Splash of lemon juice
- 1 small tin pineapple tidbits, drained
- 1/3 cup unsweetened desiccated coconut
Instructions
- The original recipe uses fresh pineapple, which is pan-fried in butter.
- I skipped all that because I’m much too lazy, and went straight for the canned pineapple bits (bonus: I thickened the drained juice with gelatin and yogurt to make a second delicious dessert).
- I also had only enough pineapple for half the original recipe.
- Combine flour, baking powder, and salt in a small bowl. Set aside.
- In another bowl, melt butter.
- Mix with egg, sugar, vanilla, and lemon juice.
- Add dry ingredients to the wet, and mix in the pineapple and coconut.
- Since this makes a small cake, I baked it in a little loaf pan – the original (double this size) fits in a round cake pan.
- It doesn’t rise much, but it’s perfectly dense and juicy and delicious.
- Bake until cake is browned, 30-35 minutes.
- Transfer the cake once done to a wire rack to cool in the pan for 5-10 minutes.
- Turn the cake upside down onto a plate to remove the pan and then flip back again and return to rack to cool completely.
- Can be served with icing sugar over top, or like mine with a bit of cream.
Notes
Prepared, tried, and tested Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Nutrition
- Serving Size: 1
- Calories: 193
- Sugar: 16
- Sodium: 133
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 53
Keywords: pineapple cake
